With the rack in the middle position, preheat the oven to 200 °C (400 °F).
In a large roasting pan, toss the vegetables and the oil. Season with salt and pepper. Set aside.
In a bowl, combine the butter, almonds, and mustards. Completely cover the turkey breast with the mustard mixture. Season with salt and pepper. Place the meat in the centre of the pan over the vegetables.
Roast for about 1 hour and 15 minutes or until a thermometer inserted in the centre of the turkey, without touching the bone, reads about 82 °C (180 °F). Stir the vegetables a few times during cooking. Cover and let stand for about 15 minutes.
Meanwhile, in a bowl, dissolve the cornstarch in 10 ml (2 teaspoons) of the broth. Set aside.
In a saucepan, heat the honey, shallots, and garlic until the honey caramelizes, about 2 minutes. Deglaze with the beer and the remaining broth. Bring to a boil and reduce by half. Add the cornstarch mixture, stirring with a whisk. Simmer for about 1 minute. Season with salt and pepper. Slice the turkey and serve. Drizzle with the sauce and serve with the roasted vegetables.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.